A Quick and Healthier Version of Pot Pie

Chicken Pot Pie is comfort food. It is an American classic. I have altered the pot pie paradigm to create a tastier, quicker & healthier version that is easy to make. The main ingredients are fresh and ready made items consisting of fresh broccoli florets and sliced white mushrooms, whole deli rotisserie chicken, ready made pie crusts, 1-2 cans of cream of chicken soup, 6 ounces shredded swiss cheese, and one beaten egg white. The amount of broccoli and mushrooms will determine whether you use 1 or 2 cans of soup. I prefer to make a mile high version and use about a pound of broccoli and half a pound of mushrooms because it offsets the unhealthy crust to nutritious ingredients ratio, but feel free to scale down the amounts if you find a pot pie mountain unsightly.

Here is the Shopping List:

Fresh Broccoli (precut florets save time but add cost) -about a pound

Fresh White Sliced Mushrooms -8 ounces

Whole Rotisserie Chicken (Deli Section- warm is preferred and easier to work with)

Ready Made Pie Crust (2 crusts, not frozen, typically found in the dairy section)

Shredded Swiss Cheese -6 ounces

2 Cans Cream of Chicken Soup, Fat-Reduced

Egg & Pyrex Pie Dish (Hopefully you already have these at home)

Cholula Hot Sauce (optional, but you really should try it on this dish)

Preparation:

Preheat oven to 400 degrees.

Allow pie crusts to reach room temperature, about 15 minutes, and press one crust into the pie dish.

Remove the meat from the chicken, tear into fork size pieces and place in a very large bowl.

Add washed and dried uncooked broccoli and mushrooms, soup, and shredded swiss cheese to the bowl.

Stir until the ingredients are mixed well.

Plop the mixed ingredients into the pie dish, pile and press to make it all fit, then lay the other pie crust gently on top.

Press the edges down and roll together with the bottom crust edges to seal the pie. Be sure to push the crust edge down below the rim of the pie dish so that it doesn’t burn.

Poke vent holes in a decorative pattern on the top pie crust.

Brush beaten egg white over the entire top of the pie (giving the crust a shiny glazed look).

Cook for 40-45 minutes or until the crust is a golden brown.

Allow the Mile High Chicken Pot Pie to cool for about 10-15 minutes before serving. If this is a one dish meal, then it serves 4-6, but if you have accompaniments, expect 8 servings.